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Receta Aubergine Pilaf In Olive Oil
by Global Cookbook

Aubergine Pilaf In Olive Oil
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Ingredientes

  • 1 med Aubergine Salt
  • 2 c. Long grain rice Water
  • 3/4 c. Extra virgin olive oil
  • 3 x Minced onions
  • 2 Tbsp. Pine nuts
  • 1 lrg Ripe tomato, diced
  • 2 Tbsp. Currants
  • 1 Tbsp. Sugar
  • 2 tsp Cinnamon
  • 2 tsp Allspice Salt & pepper
  • 1 c. Fresh dill, minced

Direcciones

  1. Cut stem off aubergine. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube aubergine into 1" cubes. Sprinkle generously with salt & set aside for 3 hrs. Rinse well. Drain as well as possible, but do not tear the aubergine.
  2. Soak rice in warm water mixed with 2 ts salt, till the water turns cold.
  3. Drain well & set aside.
  4. Heat extra virgin olive oil in a heavy pan & cook aubergine cubes, stirring frequently.
  5. until tender & golden on all sides. Drain to remove excess oil.
  6. Add in onions & pine nuts to same pan. Saute/fry for 15 to 20 min. Stir in the rice & cook, stirring frequently, for 8 to 10 min. Stir in aubergine & rest of ingredients except dill. Add in 3 c. warm water, bring to a boil, cover & cook over medium heat for 5 min. Reduce heat to low & cook until all the water has been absorbed. Stir in the dill.
  7. Ensure which the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of which. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 min. Stir. Serve cool.